Skip to content
akaturk Academic measurement
Sign in Sign up

Academician

ESMANUR İLHAN

Araştırma Görevlisi

Orta Doğu Teknik Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Research topics OpenAlex
  1. Ana Dal Mühendislik Temel Alanı
  2. Yan Dal Gıda Bilimleri ve Mühendisliği
Keywords YÖKSİS
Articles 13 YÖKSİS 13 · OpenAlex 0 Total citations 282 h-index 8 · OpenAlex Q1 articles 9 Scopus · WoS Q1 6 Best field rank #7,750 / 24,860 Main field · top 31.2% Co-authors 33 0 Turkish institutions

Citation impact

OpenAlex YÖKSİS articles matched in OpenAlex: 13 + YÖKSİS · co-author record: 1
h-index 8 Percentile in Türkiye: 73 #398 of 1,011 at their university by h-index
i10-index
6
Total citations
282
Top 24% in Türkiye
Per article
20.1
FWCI
1.90
1.00 = world average
World top 1%
0
World top 10%
5

Most cited articles

  1. Role of xx’D-allulose’xx in a starch based composite gel matrix 2020 world top 10% 62 citations
  2. Short term effects of tillage and residue management following cotton on grain yield and quality of wheat 2010 world top 10% 60 citations
  3. Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study 2019 world top 10% 51 citations
How is this computed?

h-index and citations are computed from the citation counts of this academic’s YÖKSİS articles matched in OpenAlex (not Google Scholar, WoS or Scopus). Unmatched articles are not included. 1 articles (60 citations) tagged with this academic’s YÖK author id in co-authors’ YÖKSİS records count only towards citations, h-index and i10; article counts, percentiles and rankings use their own YÖKSİS list. h-index on the OpenAlex author profile: 7.

Field ranking

YÖKSİS ?
Keyword rankings 3

Collaboration network

From the author lists of YÖKSİS publication records. Duplicate records of a work count once; institutions are co-authors’ current YÖKSİS affiliations.

Co-authors
33
With an akaturk profile
5
Turkish institutions
0
Co-authored works
%100

Academic co-authors 5

  1. HALİL MECİT ÖZTOP Profesör · Orta Doğu Teknik Üniversitesi same university 13
  2. EDA YILDIZ Araştırma Görevlisi · Orta Doğu Teknik Üniversitesi same university 1
  3. HİLMİ ERİKLİOĞLU Araştırma Görevlisi · Orta Doğu Teknik Üniversitesi same university 1
  4. LEYLA NESRİN KAHYAOĞLU Doçent · Orta Doğu Teknik Üniversitesi same university 1
  5. SERVET GÜLÜM ŞÜMNÜ Profesör · Orta Doğu Teknik Üniversitesi same university 1

National collaboration 0 institutions

Within own university13 joint works · Orta Doğu Teknik Üniversitesi

No joint work with another Turkish university.

Other co-authors (incl. international) 28

Danuta Kruk 5Pelin Pocan 5Aylin Özgür Göksu 2Esranur Kaya 2Hatice Gül Solmaz 2Leonid Grunin 2Maciej Osuch 2Małgorzata Florek-Wojciechowska 2Rosario Del P. Castillo 2Adam KasparekAleksandra StankiewiczBARIŞ ÖZELCristian A. FuentesDarya KorolkoElif Doğa AkgözElzbieta MasiewiczElżbieta MasiewiczGülfem GüneydereKArol KolodziejskiMarena ManleyMariia IvanovaMasahiro OgawaMikhail KhodasevichMilosz WojciechowskiRoksana MarkiewiczStefan JurgaZbigniew Wieczorekİmran Gürbüz

Authors without an akaturk profile (international researchers, retired or former academics, students, clinicians) are grouped by name spelling; short forms such as “Gulluce M.” join the single full name they match.

Indexes and citation percentiles

?
TR Index 0 articles
OpenAlex citation percentile
Top 1%0
Top 10%4
Avg · n 13 %70.7
Other counts

Scopus (SJR)

  • YÖKSİS rows 13

WoS (JCR)

  • YÖKSİS rows 13

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

13articles

Journals with publications

11 journals

Narrow down

Scopus (SJR)
Q19 Q24 Q30 Q40
WoS (JCR)
Q16 Q26 Q31 Q40
TR Index
0articles

Article list

  1. 2026 Structural and flow behavior of pickering emulsions stabilized by WPI–gum arabic complexes under simulated digestion Food Structure DOI 10.1016/j.foostr.2026.100509 YÖKSİS SJR Q1 JCR Q1 OpenAlex 15.1%
  2. 2026 Rheological and structural evolution of PPI–GA complex-stabilized Pickering emulsions under simulated gastric like conditions revealed by flow MRI Food Hydrocolloids DOI 10.1016/j.foodhyd.2026.112574 YÖKSİS SJR Q1 JCR Q1 OpenAlex 12.1%
  3. 2025 Impact of Extraction and Purification Methods on the Structural and Dynamic Properties of Pectin: a Time-Domain NMR and FTIR Study Food Analytical Methods DOI 10.1007/s12161-025-02903-x YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 93.7%
  4. 2025 Properties of water-pectin mixtures by means of NMR relaxometry – influence of temperature, concentration and precipitation method LWT DOI 10.1016/j.lwt.2025.118152 YÖKSİS SJR Q1 JCR Q1 OpenAlex 78.1%
  5. 2023 Classification and quantification of sucrose from sugar beet and sugarcane using optical spectroscopy and chemometrics JOURNAL OF FOOD SCIENCE DOI 10.1111/1750-3841.16674 YÖKSİS SJR Q1 JCR Q2 OpenAlex 60.7%
  6. 2023 Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry MOLECULES DOI 10.3390/molecules28052230 YÖKSİS SJR Q1 JCR Q2 OpenAlex 65.1%
  7. 2022 Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar Molecules DOI 10.3390/molecules27072216 YÖKSİS SJR Q1 JCR Q2 OpenAlex 73.9%
  8. 2021 Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry Journal of Food Engineering DOI 10.1016/j.jfoodeng.2020.110422 YÖKSİS SJR Q1 JCR Q1 OpenAlex 85.1%
  9. 2021 Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry Journal of Magnetic Resonance DOI 10.1016/j.jmr.2021.106976 YÖKSİS SJR Q1 JCR Q2 OpenAlex top 10% OpenAlex 90.5%
  10. 2021 The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization Wiley DOI 10.1002/leg3.121 YÖKSİS SJR Q2 JCR Q1 OpenAlex 66.5%
  11. 2020 Role of xx’D-allulose’xx in a starch based composite gel matrix CARBOHYDRATE POLYMERS DOI 10.1016/j.carbpol.2019.115373 YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 94.9%
  12. 2019 Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study MAGNETIC RESONANCE IN CHEMISTRY DOI 10.1002/mrc.4847 YÖKSİS SJR Q2 JCR Q2 OpenAlex top 10% OpenAlex 95.0%
  13. 2019 Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study JOURNAL OF FOOD SCIENCE DOI 10.1111/1750-3841.14602 YÖKSİS SJR Q2 JCR Q2 OpenAlex 88.8%

← Back to academicians